Fermenting mixing kneaders

ABSTRACT

The invention relates to a mixing kneader for kneading and providing thermal regulation of pasty products. The kneader includes a vessel, temperature regulators for selectively cooling and heating the vessel, a rotating tool for agitating products in the vessel and for exchanging heat with the products, a non-rotating tool for diffusing gas to the products and a controller with display. The invention enables precise regulation of temperature of the products in a scalable production process. In one instance, the invention may be extended to function as a sourdough fermenter for the production and preservation of sourdough.

BACKGROUND OF THE INVENTION

1. Field of Invention

The present invention relates mainly to horizontal and verticalfermenting mixing kneaders, with rotating tool and nonrotating tool,with nonrotating vessel and with tilting or with raisable head, capableof being equipped with cooling/heating, for example by Peltier modules,with a suitable programmer for the manufacture and preservation ofsourdough, and, more particularly, to mixing kneaders, with nonrotatingor rotating vessel, with setting/programming of the instantaneousmechanical kneading energy.

2. Description of Related Art

In fermenting mixing kneaders, with rotating tool/nonrotating tool, notilting system is provided; and, on other horizontal kneaders, emptyingby tilting is generally ensured by means of an electric jack or costlyhydraulics.

The two static-shaft/rotating-sleeve combinations are held bythemselves, thus making it necessary, in this initial configuration, tohave costly rolling bearings with large diameters, as described inFrench patent number 93/11754 of Sep. 27, 1993, published under number2710551.

In the abovementioned patent, due to the initial location of thethermometric probe when the latter is arranged in the nonrotating tool,it is not possible to log measurements on medium and small doughquantities, but only on complete batches.

In general, the transmissions of heat and cold are diffused to theproduct in preparation via the walls of the vessel and the renewal ofthe dough stream as a result of the action of theblending/kneading/mixing/beating tools; if appropriate, by means of thenonrotating tool, but without the use of the rotating tool which may behollow and serve as an additional exchanger.

In fermenting mixing kneaders with a horizontal and vertical nonrotatingvessel, such as are described in the abovementioned patent, theoxygenation of the stream of the mass of product has a great influenceon the results on account of the rotation, configuration and speed ofthe tools. It is already assisted, in the case, for example, of arotating tool/nonrotating tool, by the effect of stretching/blowing ofthe dough, surprisingly mechanically reproducing ancestral humanmovements in a horizontal configuration, but without the use of thenonrotating tool which may be hollow and serve for injectingthermostatically controlled gaseous products into the product in thevessel.

The difference between a dough kneader and a dough fermenter, these twotypes of appliance having a configuration with identical tools and anidentical vessel, is based essentially on the fact that the fermenter,having fragile dough, requires programmable and settable temperatureregulation, with a very slow tool rotation, functioning in complexcycles, over very long periods of time, with less transmission power,and with beneficial gas exchanges which are difficult to obtain by meansof a slow tool movement; the generation of cold and heat on the bottomof the vessel is carried out from one or two very bulky thermal systems,whereas, on refrigerated choppers, there is a particularly compactsystem which generates cold.

On fermenting mixing kneaders, with horizontal or vertical nonrotatingvessel, in a vertical configuration, power-assisted raising of the headassembly is desirable, as described, for example, in French patentnumber 93/08198 of Jul. 13, 1993 published under number 2707525, but itis expedient to place, for example, an open-ended sequencing programmeron the head, in addition to the utility intakes, sensors, an accesstrapdoor to the vessel and a lighting system. Only liquid-sourdoughfermenters are known in the prior art, and solely in vertical form;however, they present hygiene problems and change the ancestral manualcustoms in the manufacture of sourdough from dough and from a parentstock carefully kept cold, with regeneration by means of dough duringits use. Moreover, a simplified and expedient programming isconceivable.

On fermenting mixing kneaders with a nonrotating and rotating vessel,during the kneading of breadmaking doughs and, more particularly ofdelicate sourdoughs, it is necessary to avoid the tearing of the fibersof the dough. Consequently, sourdough kneaders and fermenters withcounterrotating tool movements, as described in European patent number87104397.2 of Mar. 25, 1987, published under the number 0240842, andFrench patent number 94/02618 of Feb. 24, 1994, published under number2716337, have effects on the aromas in the preparation of doughs, inspite of their high kneading speed. It is preferable to use, as a basis,kneaders, as described in the abovementioned French patent number93/11754 of Sep. 27, 1993, only one tool of which is rotating, in orderto benefit from neutral kneading, without tearing at a speed adaptedaccording to the variable consistency of the doughs. Moreover, it isknown that the control of the total kneading energy is also of majorimportance in terms of the value and constancy. of the results, in orderto avoid “under-kneading” or “over-kneading”, as described in Frenchpatent application number 95/12451 of Oct. 23, 1995, published undernumber 2740234. The instantaneous kneading energy applied to the doughby the tool has a very important influence on the aromas, hence theusefulness of the variable-speed transmission on high-performancekneaders; however, the consistency of the dough is found to changeaccording to the phases, the temperatures and many other parameters,moreover along with intermittent stresses, depending on the location ofthe branches of the rotating tool in relation, on the one hand, to thewall of the vessel and on the other hand, to the branch of the toolnonrotating with the dough stream in formation. Several measuringsystems may be used, such as: measurement of the current intensity, asensor in the rotating tool or a strain gauge with a lever arm on afloating transmission, but the most expedient is the device forconverting the mechanical energies into thermal energies, as describedin the abovementioned French patent application number 95/12451 of Oct.23, 1995, by measuring the temperature differential of the dough, sinceonly this system is insensitive to the variable quantities of dough, tothe kneaders and to the speed.

On fermenting mixing kneaders with a rotating vessel, with a rotatingtool working only in part of the vessel, the detector of the safetyscreen acts, for example, as soon as raising by tilting takes place, bystopping the machine, but a space of the order of one hundred and fortymillimeters is accepted for feeling the dough. Safety is therefore farfrom being absolute, and effective additional protection is conceivable.

SUMMARY OF THE INVENTION

The present invention, applied to horizontal fermenting kneaders, withrotating tool and nonrotating tool, has as its subject:

an assembly of power-assisted tilting devices with locking of positionsof the vessel;

a specific device for holding by articulation, ensuring the functioningof the rotating tool/nonrotating tool combination, while allowing thetilting of the vessel;

a special arrangement of the thermometric probe;

a device for heat exchanges by means of a heat transfer fluidcirculating in the rotating tool.

The present invention relating to fermenting mixing kneaders, withnonrotating and rotating vessel, has as its subject:

a device for the injection of thermostatically controlled gaseousproducts into the dough mass in the vessel by means of a nonrotatingtool;

a specific cooling and heating system;

a device for the manufacture and preservation of sourdough, withmultiple items of equipment, for example on the raisable head.

The present invention relating to fermenting mixing kneaders, withnonrotating and rotating vessel has as its subject a device for themeasurement and setting of the instantaneous kneading energy inrepetitive time cycles by the regulation of the variable-speed drive ofthe transmission assembly associated with the tool or, if appropriate,that of the vessel.

The present invention relating to fermenting mixing kneaders, withrotating vessel and with rotating tool, working only in part of thevolume of the vessel, has as its subsidiary subject an optical safetysensor complementary to that of the screen.

To achieve the object of the invention, in horizontal fermenting mixingkneaders, a first device according to the invention resides in that thetilting of the vessel takes place by means of commercially available gasor fluid jacks, one of which is equipped with an integrated valve,capable of being controlled by a lever and thus allowing setting/lockingin different positions without jolts, in order to make progressiveemptying of the vessel possible, and, at the professional's choice, forhis working comfort. The combination of a plurality of gas jacks ispreferable, with different and variable forces, depending on the jack,and also the location of their rod, as a function of the tiltingposition of the vessel and of its load which are variable.

A second device according to the invention resides in that, by virtue ofarticulation, the holding of the easily demountable structure:nonrotating shaft/rotating sleeve/vessel pivot, is ensured by means ofthe frame, with a bearing carrier supporting the assembly. This designmakes it possible for the rotations/tiltings to be possible and beensured by means of rings/thrust bearings made of self-lubricatingmaterials, with rolling bearings and seals having reasonable diameters.A reverse device may also be envisaged, with the bearing carrierfastened to the vessel and a pivot to the frame, still ensuring the freetilting of the vessel.

A third device according to the invention involves placing thethermometric probe in the low part of the nonrotating tool, so as topass through the hollow static shaft supporting this tool via anorifice, in a suitable way.

A fourth device according to the invention involves using the hollowrotating kneading tool as an additional heat exchanger, with an intakeand an outlet in one of the rotating sleeves of one of thearticulations, in order to cause a heat transfer fluid to circulate viaan intake and an outlet on another nonrotating sleeve fastened, forexample, to the frame, with seals located between the rotating andnonrotating sleeves and taking the form of grooves produced by means ofhigh-quality, for example, composite gaskets functioning as rollingbearings and resistant to very high temperatures.

In fermenting mixing kneaders with a horizontal or vertical nonrotatingvessel, a fifth device according to the invention involves using thehollow nonrotating tool as a conduit for thermostatically controlledliquid or gaseous product, in order to make it possible to continuouslyor intermittently inject or atomize, by means of a nozzle equipped witha leaktight nonreturn and distribution valve, a liquid or a gaseousproduct, for example based on oxygen, at a very low adjustable pressure,into the product in preparation, in order to assist the regenerating gasexchange.

A sixth device according to the invention involves using Peltier-effectmodules of very small overall size in order to generate cold and heat,for example indirectly on the double casing of the vessel, by means of acirculating heat transfer fluid, or, directly, on the bottom of acommercially available high-capacity pot, as standard, with a diffusingbottom or a three-material bottom, for perfect diffusion/distribution onthe bottom and walls of the vessel, to the renewed stream of pastyproduct in preparation. As regards the Pettier-effect modules, dependingon their electrical connection and their faces, they generate cold andheat on the perfectly machined bottom or plane wall to which they arefastened, preferably with a ventilation designed to discharge theuseless opposing heat via the unused faces of these modules.

A seventh device according to the invention involves substituting forthe liquid-sourdough fermenters a pasty-sourdough fermenting kneaderwhich presents fewer hygiene problems and makes it possible to causemovement mechanically, while at the same time remaining close to theancestral manual working customs. On these vertical and horizontalfermenting kneaders, in addition to the fifth and sixth devicesmentioned above, it is expedient to provide on the head of the applianceand on the walls of the vessel, at suitable locations, the intakes forgaseous and liquid substances, the sensors, such as temperature, pH andliquidity sensors, with a lighting system, and a trapdoor for access tothe vessel, during operations, without having to raise the headassembly. In order to simplify the functioning of the cycles of thepasty-sourdough fermenting kneader, in the fermenting position, there isprovision for the slow rotation of the tool, associated with longperiods of time, to a maximum of forty-eight hours, to be triggered bythe function of the thermal device, hence the usefulness in accuratelysetting the ranges of the temperatures which will trigger more or lessfrequently the functioning of the thermal system, under cold or hotconditions, with respect to a programming of the temperature of thepasty sourdough, according to the phases: manufacture, holding andmaking available. To be precise, especially in the heat exchangesbetween the walls of the vessel and a dough, it is essential to have ahomogeneous dough temperature and that the stream of dough becontinuously renewed on the walls, with the knowledge that, inbiotechnology, controlled temperatures and gas exchanges are the keys tooptimum results. As an example, the programmer may be a commerciallyavailable digital transmitter/sequencer/regulator with microprocessor,which performs a plurality of programming/regulating functions and isequipped with a plurality of measurement displays. For example:

In the manufacturing phase: time and temperature/display are programmed.

In the holding phase: time and temperature/display are programmed.

In the use phase: time and temperature/display are programmed.

The thresholds of the temperature range are set.

The diffusion of the gaseous product is set.

The kneader/fermenter switch is tipped to the fermenting position.

Fermentation is started, and the change in the temperatures of the pastysourdough in the vessel can be followed, this change triggering thecycles.

It is also possible, after laboratory tests, to establish the idealtemperatures in phases and, with the aid of a suitable automaticprogrammable unit, to retain only the programming of the times inphases, for the users, for the purpose of extreme simplification.

On fermenting mixing kneaders with a nonrotating and rotating vessel, aneighth device according to the invention involves having the possibilityof selecting the type of kneading and maintaining a constant workingenergy, in repetitive time cycles, and, for example, of temperaturemeasurements, whatever the consistencies, phases, types of kneader,Boughs and the quantity of these to be treated, by sequencer orautomatic programmable unit acting on the regulation of thevariable-speed drive. Depending on whether the programmed threshold isexceeded or not, in degrees or tenths of degree, for example, perminute, the device automatically regulates a reduction or an increase inthe speed of the transmission or of some transmissions to the vessel andto the tool, in the desired proportions, to ensure a regularity of theoptimum result. It is expedient to specify that, the more the speed ofthe tool is reduced, the more the kneading energy decreases, but that,in kneaders with a rotating vessel, it is possible to choose to actsolely on the speed of the vessel, in the knowledge that, the more thespeed is increased, the more the kneading energy is reduced. Moreover,it is necessary to equip the appliance with a functional programmer, forexample with a commercially available digitalindicator/transmitter/sequencer/regulator with microprocessor, which canmake it possible to program the measurement threshold, its reading andits follow-up by display, and also the information per cycle, into thevariable-speed drive, in order to change the speed according to range,for the purpose of maintaining the same kneading energy by means ofcyclic corrections.

The programmer may be used as follows:

The temperature of the dough is displayed.

The measurement of the energy is programmed with display.

The speed range is set.

The kneader/fermenter switch is tipped into the kneader position.

Kneading is started, and the change in the temperature of the dough inpreparation can be followed.

The programmer may be equipped, moreover, with a display of measurementsof the total kneading energy and assume the various kneading andfermentation functions, all these programings and measurements being:

the temperatures,

the speeds,

the times.

However, it is necessary to know that a kneader requires programmingover a maximum of thirty minutes, with a higher speed than the fermenterwhich itself requires programming time which may go up to a maximum offorty-eight hours. It is possible that the displays can ensure the twofunctions alternately, for example: the kneadings during the workingtime and the fermentations during the rest time, all the more because,on average, the baker carries out three or four kneadings per night and,for each kneader, the proportion of good dough does not exceed thirtypercent of the mass in the vessel.

On fermenting mixing kneaders with a rotating vessel, with a rotatingtool working only in part of the volume of the vessel, a ninth deviceaccording to the invention involves placing, for example, on the safetyscreen, generally capable of being turned down, and so as to leave aspace for feeling the dough, an optical-curtain sensor capable of beingilluminated and triggering stopping as soon as it is crossed. Thisoptical sensor may be arranged in various ways, mainly on the screen oron the frame. It may consist of a beam, replacing a curtain depending onthe types of kneaders and their capacity.

BRIEF DESCRIPTION OF THE DRAWINGS

The accompanying diagrammatic drawings illustrate the invention:

FIG. 1 shows the first device according to the invention, in profile,partially in section;

FIG. 2 shows a detail of the devices of the invention in section;

FIG. 3 shows additional devices of the invention in section;

FIG. 4 shows, in section, the devices of the invention in anotherembodiment;

FIG. 5 shows an additional device according to the invention inperspective;

FIG. 6 shows, in section, the devices of the invention in yet anotherembodiment.

DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS

Referring to these drawings, the first device of the invention, shown inFIG. 1, comprises at least two gas or fluid jacks 1 and 2 which, infact, are commercially available components; as an example, the firstjack 1 is of a type often used on the seats of draftsmen, and the secondjack 2 is of a type often placed on the tailgates/rear trunks ofautomobiles. These jacks 1 and 2 are arranged with opposing forces, forexample, on each side of a bearing carrier 11 which encompasses theentire structure of each articulation of the vessel 3. These jacks 1 and2 have different forces; they may have variable forces, with hardpoints, depending on the location of their respective rods 4 and 5. Oneof these jacks 1 is equipped with a valve 6, controlled by a solid lever7. The feet and the rods of these jacks 1 and 2 are mounted in anoscillating manner by means of shafts mounted on self-lubricating rings8 and 9 connected to the frame 12 and rings 10 and 13, with supportpiece 14 which are connected to the vessel 3.

The second device of the invention, shown in FIGS. 2, 3 and 6, comprisesfor each articulation, with some variants according to the articulation,a bearing carrier 11, which is fastened to the frame 12. It includes astatic shaft 15 or 91, a rotating sleeve 16 or 31, a pivot of the vessel3, with rings and thrust bearings made of self-lubricating materials 17,18, 19 and 20, rolling bearings 21, 22 and 23, sealing gaskets 24 and25, washers, rings, clamping screws and cotter pins 26 to 39, a pulley41, a hollow rotating tool 40 and a hollow nonrotating tool 43. Thestatic shaft is locked, by virtue of its square end shape, in a ring 76,itself fastened in a nonrotating sleeve 49 by means of vent screws 77.

The third device according to the invention, shown in FIGS. 2 and 6,comprises, on one of the articulations, a thermometric probe 42 placedin the low part of the nonrotating tool 43, together with its sheathedflexible cable 44, by means of a suitable orifice, perpendicularly tothe hollow static shaft 15.

The fourth device according to the invention, shown in FIGS. 2 and 6,comprises an inlet and outlet for heat transfer fluid 45 and 46,leaktight screws 48 and fastenings 47, a static sleeve 49 fastened onthe bearing carrier 11, and composite gaskets made of self-lubricatingmaterials 50 to 53 functioning as rolling bearings and with perfectsealing. The seals of the rotating tool 40 relative to the rotatingsleeve 16 are obtained by means of gaskets 54 and 55. The hollowrotating tool 40 may consist either of a fabricated tubular structure orof a casting with insert, to allow the heat transfer fluid to circulatein the branches of this rotating tool 40, with an inlet and an outlet inthe rotating sleeve 16 which itself ensures several functions: thepassage of the heat transfer fluid via the nonrotating sleeve 49 and tothe branches of the rotating tool 40, the holding of the rotating tool40 and, by means of the rolling bearings 21 to 23, the holding of thestatic shaft 15 connecting the nonrotating tool 43. The heat transferfluid may likewise circulate via a double casing on the vessel 3 and viaa suitable inlet and outlet 32 on the leaktight double casing.

The fifth device according to the invention, shown in FIGS. 3, 4 and 6,comprises: an inlet and a conduit for thermostatically controlledgaseous or fluid product via the static shaft 91 and nonrotating hollowtools 43 and 58. These are equipped at their diffusion point 59 and 78,with a sealing nonreturn valve, with diffusion/atomizing nozzle,consisting of low-cost industrially available components.

The sixth device according to the invention, shown in FIGS. 2, 4 and 6,comprises Peltier-effect modules 69 and 70 which are fastened eitherdirectly to the vessel 80 or indirectly to a reservoir 94 for thedistribution of heat transfer fluid, allowing cooling or heating of thedistribution vessel 80 via the diffusing or three-material bottom 71, sothat the walls of the vessel diffuse thermally to the renewed doughstream as a result of the combined action of the tools 64 and 68. In theother configuration, thermal diffusion takes place by the agency of aheat transfer fluid in the tool 40 by means of an inlet and outlet 45and 46 respectively, and in the double casing of the vessel 3, withinlet and outlet 32, which are connected by means of flexible hoses tothe circulation reservoir 34 which may be equipped with a small pumpoperating in closed circuit. The Peltier-effect modules supply heat andcold, depending on their faces and their electrical connection; it isexpedient, for optimum functioning, to benefit from suitable ventilation81 or 82 which, in the case of the horizontal kneader/fermenter, may bethat of the motor 106. These modules are connected electrically to aprogrammer and operate alternately, generating cold or heat, dependingon the program and the temperature of the dough in preparation, measuredcontinuously in tens of degrees, in degrees and in tenths of a degree bythe thermometric sensors 42 and 61.

The seventh device according to the invention as shown in FIGS. 1 and 6,comprises items of equipment which make it possible to work the pastyproducts either by kneading at high speeds over shorter periods of timeor by fermenting at low speeds over very long periods of time. For thispurpose, these sourdough fermenting kneaders can alternately combinethese two additional functions, as a fermenter when the baker is restingor as a kneader during his working time. These fermenting kneaders areequipped either with an automatic programmable unit 79 and with displaysor with a commercially available digitalprogrammer/sequencer/display/transmitter/regulator assembly withmicroprocessor 93, connected to a specific control desk 62 or 97. Thismakes it possible, depending on the desks 62 and 97 and the sensors 42,61 and 60, and in combination with the devices generating cold and heat69 and 70, and the motorizations 67 and 106 and with the variable-speeddrive 85, to obtain two additional functions on the same working tool:

1. Kneader function by switch, without the thermal device being used:

By setting the speed range at 86.

By following the change in speeds by means of a display 96.

By programming the instantaneous kneading energy by means of a display95, corresponding to a rise in temperature in repetitive short timecycles.

By programming the total kneading energy by means of a display 89,corresponding to an increase in the temperature of the dough, triggeringthe stopping of the machine.

By following the change in temperature of the dough by means of adisplay 88.

2. Fermenter function by switch, and by the use of the thermal device 69and 70:

By setting the temperature range triggering the work cycles during thephases.

By setting the slow kneading speed at 86

By having the possibility of following the set speed by means of thedisplay 96

By programming the necessary time and temperature in the sourdoughproduction phase by means of the display 95.

By programming the time and temperature or the sourdough holding cyclephase by means of the display 89.

By likewise programming the time and temperature of the sourdoughavailability cycle phase by means of a display 90.

By having the possibility of following the temperatures of the dough bymeans of the display 88.

By starting up the fermenter, which works automatically and regulatesthe temperature of the sourdough, until the desired result is obtained,this result being established by means of the successive programmingsand the maintaining of the various changing temperatures of thesourdough which trigger the overall operating cycles, to be precise: inthe vertical version shown in FIG. 4, starting up of the thermal device69 causes the setting in rotation of the transmission assembly 67, 66and 64 and if appropriate, the slight diffusion of thermostaticallycontrolled gaseous product at 59; in the horizontal version, shown inFIG. 6, the starting up of the thermal device 70 causes the activationof the transmission assembly 106, 83, 74, 41, 31 and 40 and, ifappropriate, the diffusion of moist gaseous product at 78. The stoppingof the thermal assemblies as a function of the sourdough temperatureprograms, depending on the phases, and of the predetermined temperaturedifference range, likewise causes the stopping of all the devices, inparticular of the transmissions.

The eighth device according to the invention shown in FIGS. 2 and 6,comprises a regulation of the speed by adjustable range and, on thebasis of a programming, of the rise in temperature, in repetitive shorttime cycles, corresponding to a kneading energy; this energy beingmaintained by a reduction or increase in the speed of the tool, hence inthe energy applied by its branches to the dough during the kneadingphase. The consistency of the viscoelastic dough changes constantly;and, depending on whether the programmed temperature rise threshold isreached or not, the device regulates the variable-speed drive. For thispurpose, the transmission assembly of the kneader consists of a motor106, of a reduction unit 83, of a driving pulley 74, of a bolt 75, of adriven pulley 41, and of the rotating sleeve 31 ultimately driving thetool 40 in rotation. This assembly is controlled by means of a desk 97and a digital programmer/sequencer/display/transmitter/regulator withmicroprocessor 93, operating in repetitive short time cycles, measuringthe temperatures of the dough by means of the sensor 42 and regulatingthe variable-speed drive 85. The principle of the functioning andadjustment of the kneading energy is simple. As an example, with theswitch in the “kneader” position:

The speed modification range is set at 86.

The starting speed is set at 86.

A temperature rise, with display, is programmed at 95.

The kneader is started up.

The changes in the temperature of the dough and in the speeds of thetool can be followed by means of the various digital displays.

The advantage of the digital programmer/sequencer/regulator/transmitterwith microprocessor 93, which has several displays 88 to 90 and 95,according to its programming at 98, and being connected to the desk 97and its controls 86 and 87, to the variablespeed drive 85 and 106 and tothe heat exchanger system 70, is that this programmer can alternatelyensure the kneader and fermenter functions, with full efficiency, inboth configurations, the measurements being based essentially on thetemperatures. In the fermenter mode, the optimum result is achieved bymeans of a start-up based on the functioning of the thermometric sensor42, and, in the kneader mode, speed regulation, too, is based on themeasurements of the thermometric sensor 42, still as a function of theprogrammings.

The ninth device according to the invention, shown in FIG. 5, comprises,on the kneaders with rotating vessel 101, on the opposite side to therotating tool 100, either, placed on the safety screen 99, anilluminating curtain-type optical sensor 102 or, fastened to the frame104, an optical beam sensor 103, for additional safety.

The devices according to the invention are intended particularly for thekneading/mixing of doughs and for the production/preservation ofsourdough. In terms of applications, they are relevant:

in the horizontal version, to breadmaking kneaders and fermentingkneaders; fermenting mixing kneaders for all pasty products in industryand laboratories (with a capacity of seven to two thousand five hundredliters); heating mixing kneaders of very large capacity for thepetrochemical industry (up to ten thousand liters).

In the vertical version, to sourdough fermenters and small-capacitycooking kneaders (up to a hundred liters) for the agricultural foodsectors, laboratories and individuals.

In the version with a rotating vessel, to mixing kneaders of all types,in the sectors of breadmaking, industry and laboratories (with acapacity of six to six hundred liters).

What is claimed is:
 1. A device for measuring and following thetemperatures of dough for a mixing kneader, the device comprising: avessel, chosen from the group consisting of rotating vessel (80) andnon-rotating vessel (3); a tool, chosen from the group consisting ofrotating tool (40, 64), non-rotating tool or tools (43, 58), rotatingtool or tools (100) and mixtures thereof, wherein the tool operates inthe vessel, the speed of the tool can be regulated during operation,heat and cooling can be applied to the vessel during operation, andfurther wherein movement of the tool can be selectively stopped;thermometric (42), pH and humidity sensors; at least one diffuser ofgaseous product; a heat exchanger; at least one static shaft; and saiddevice further characterized in that, on the basis of a mixing kneaderequipped with one of a digitalprogrammer/indicator/sequencer/transmitter/regulator with microprocessor(93), and an automatic programmable unit (79), either with displays (62,88, 95, 89 and 90) enabling precise thermal regulation of the pastyproducts, its function as a mixing kneader is extended alternately asourdough fermenter for the production and preservation of sourdough. 2.The device according to claim 1, characterized in that the triggering ofthe generation of cold or heat, depending on the programmings and thetemperature of the sourdough, causes a starting up of the kneading tool(40, 64) in cycles, in order to obtain a homogenous distribution of thetemperature in the renewed stream of the product on the walls and thebottom of the vessel (3, 80).
 3. The device according to claim 1,characterized in that the regulation and generation of cold and heat,depending on the phase of the programme and the temperature of the pastyproduct in preparation, is ensured by means of Peltier-effect modules(69, 70).
 4. The device according to claim 1, characterized in that, onthe sourdough fermenting kneader, the programmer (93, 79), in thefermentation position, programs long cycles which may go up to 48 hours,associated with a slow rotational speed of the tool (40, 64), and, inthe kneading mode, programs short cycles, over a maximum of 60 minutes,at higher tool speeds.
 5. The device according to claim 3, characterizedin that ventilation (81, 82) is provided for discharging the opposingheat generated by the unused faces of the Peltier-effect modules (69,70).
 6. The device according to claim 1, characterized by the use ofpots, with a diffusing (71) or three-material bottom, for excellentthermal diffusion/distribution on the bottom and the walls with therenewed stream of the pasty product being treated.
 7. The deviceaccording to claim 1, characterized in that, on a horizontal fermentingkneader with nonrotating (43) and rotating (40) tools, the thermometricprobe (42) for measuring the temperatures of sourdough and pastyproducts is placed in the lower part of the nonrotating tool (43), aorifice allowing the passage of the flexible cable (44) of this probe(42) which, by virtue of its arrangement, makes it possible to pick upthe temperatures of the small quantities of pasty products in thevessel.
 8. The device according to claim 2, characterized by the use ofpots, with either a diffusing (71) or three-material bottom, forexcellent thermal diffusion/distribution on the bottom and the wallswith the renewed stream of the pasty product being treated.
 9. Thedevice according to claim 1, characterized in that, on a horizontalfermenting kneader with nonrotating (43) and rotating (40) tools, thethermometric probe (42) for measuring the temperatures of sourdough anddoughs is placed in the low part of the nonrotating tool (43), asuitable orifice allowing the passage of the flexible cable (44) of thisprobe (42) which, by virtue of its special arrangement, makes itpossible to pick up the temperatures of the small quantities of dough inthe vessel.
 10. The device according to claim 1, characterized in thatits kneading energy is selected, and in that a constant mechanicalenergy is maintained during the work of the tool on the dough ofchanging consistency, in time cycles, with elements for measuring thetemperature of the dough which act on the setting of the variable-speeddrive (85) by means of the digitalprogrammer/sequencer/indicator/regulator with microprocessor (93) and ofthe automatic 10 programmable unit (79).
 11. The device according toclaim 9, characterized in that the digitalprogrammer/indicator/sequencer/transmitter/regulator assembly withmicroprocessor (93) allows the programming of the measurement threshold,its reading and its follow-up by display, and also the information tothe variable-speed drive (85) for a change in speed.
 12. The deviceaccording to claim 1, characterized in that, on a horizontal fermentingkneader with rotating (40) and nonrotating (43) tools, the hollowrotating tool (40) serves, in addition, as a heat exchanger, in exactlythe same way as the double casing (33) of the vessel (3), by means ofthe heat transfer fluid circulating, via inlets and outlets, on astructure comprising: a nonrotating sleeve (49) and a rotating sleeve(16), the seals (50 to 53) of which are ensured by means ofself-lubricating composite gaskets resistant to very high temperatures.13. The device according to claim 1, characterized in that the digitalprogrammer/indicator/transmitter/sequencer/regulator with microprocessor(93) allows the programming of the measurement threshold, its readingand its follow-up by display, and also the information to thevariable-speed drive (85) for a change in speed.
 14. The deviceaccording to claim 1, characterized in that, on a horizontal fermentingkneader with rotating (40) and nonrotating (43) tools, the hollowrotating tool (40) serves, in addition, as a heat exchanger, in exactlythe same way as the double casing (33) of the vessel (32), by means ofthe heat transfer fluid circulating, via inlets and outlets, on astructure comprising: a nonrotating sleeve (49) and a rotating sleeve(16), the seals (50 to 53) of which are ensured by means ofself-lubricating composite gaskets resistant to very high temperatures.15. The device according to claim 1, characterized in that the holdingby articulation of the entire structure: nonrotating shaft (15,91)/rotating shaft (16)/vessel pivot, is ensured by the frame (12) ofthe vessel (3) with a bearing carrier (11) holding the assembly.
 16. Thedevice according to claim 1, characterized in that, by articulation, theentire structure: bearing carrier (11), vessel pivot/rotating sleeve(16))/nonrotating shaft (15, 91)/rings and thruster bearings made ofself-lubricating materials, rolling bearings and gaskets, allows thetilting of the vessel (3) on a fermenting kneader with rotating tool andnonrotating tool, the vessel being nonrotating.
 17. The device accordingto claim 1, characterized in that, by means of an injection or atomizingnozzle equipped with a sealing non-return valve (78 and 59), the hollownonrotating tool (43 and 58) diffuses a moist gaseous product oratomizes a thermostatically controlled liquid, at low adjustablepressure, into the mass of pasty products in preparation, the diffusioncycles of said tool being capable of being regulated on the basis ofmeasurements of the humidity sensor or of the pH sensor.
 18. The deviceaccording to claim 1, characterized in that, in the sourdough fermenterposition, the temperature difference range, which simultaneouslytriggers the start-ups of the thermal device (69 and 70) and of the tool(40 and 64) is adjustable, in order to increase or reduce the number ofcycles.
 19. The device according to claim 3, characterized in that thePeltier-effect modules (69, 70) are placed either directly on thediffusing bottom (71) of the vessel (80) or indirectly on a diffusingreservoir (94) making it possible, with a suitable small pump, to causea heat transfer fluid to circulate, on the one hand, in the doublecasing (33) of the vessel (3) and, on the other hand, in the rotatingtool (40).
 20. The device according to claim 1, characterized in that anoptical curtain-type (102) or beam-type (103) safety sensor capable ofbeing illuminating ensures the stopping of the kneader as soon as, forexample, the hand crosses it in the vessel.
 21. The device according toclaim 1, characterized in that the Peltier-effect modules (69, 70) areplaced either directly on the diff-using bottom (71) of the vessel (80)or indirectly on a diffusing reservoir (94) making it possible, with asuitable small pump, to cause a heat transfer fluid to circulate, on theone hand, in the double casing (33) of the vessel (3) and, on the otherhand, in the rotating tool (40).
 22. The device according to claim 1,characterized in that an optical curtain-type (102) or beam-type (103)safety sensor capable of being illuminating ensures the stopping of thekneader as soon as, for example, the hand crosses it in the vessel.